Red Snapper Floridian

Oxmoor House
4 servings


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1/2 cup chopped onion
3 tablespoons vegetable oil
2 teaspoons grated orange rind
3 tablespoons orange juice
1 teaspoon salt
4 red snapper fillets (about 2 1/2 pounds)
Ground nutmeg
Orange slices
Mint leaves


Combine first 5 ingredients in a 13- x 9- x 2-inch baking dish. Place fillets in dish, turning to coat well. Cover and let stand, skin side up, at least 30 minutes at room temperature.

Turn fish, skin side down, in baking dish. Sprinkle with nutmeg and pepper. Bake, uncovered, at 400° for 25 minutes or until fish flakes easily when tested with a fork, basting occasionally with pan juices.

Transfer fillets to a serving platter. Garnish with orange slices and mint leaves. Serve immediately.

Created date

February 2010